Celeriac Remoulade with Chef Ian Winslade

The sun is shining brightly and a cool morning breeze tickles the gathering crowd as Chef Ian Winslade of Murphy’s restaurant peels and chops an little known vegetable for his Celeriac And Golden Beet Remoulade.  On this sunny Saturday, Chef Winslade has stepped out of his kitchen on the corner of Virginia Avenue and North Highland Avenue to demonstrate how to cook with fresh, organic vegetables at the Morningside Farmer’s Market.

Chef Winslade is a major advocate of the farm-to-table movement and strives to cook with locally-sourced ingredients as much as possible. He currently works with four local farms to provide fresh produce for the restaurants explaining that the further the ingredients must travel, the less healthy they are due to the processes used to prolong their shelf life. Chef Winslade plans his menus around four distinct seasons and likes the challenge that working with what is available locally each week, “It forces me to constantly be flexible and think about workable flavor combinations.” He continues in his velvety British accent, “Last year was particularly challenging due to the unseasonably wet Spring. We had planned for a glut of zucchini and tomatoes that never really came in, and our menu reflected those shortages.” Current menu items for Spring include fresh peas, fava beans and morels.

Celeriac and Golden Beet Remoulade 

• 3 cups celeriac root, julienned
• Juice of one lemon half
• 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons crème fraiche
• 2 tablespoons parsley, chopped
• 1 teaspoon pecans, toasted and chopped
• ½ cup golden beets, cooked and diced
• 3 tablespoons champagne vinegar

Remove the tops from the celeriac, these can be chopped and added in lieu of/in addition to the chopped parsley. Rinse and peel the celeriac and then julienne. The shreds should not be too fine, nor should they be thicker than a matchstick. Chef Winslade suggests using a mandolin the thinly slice the celeriac then slice again into matchstick-sized pieces. Toss them immediately with the lemon juice in a large mixing bowl. Cut the beets into a small dice and add to celeriac.

In a separate bowl, combine mayonnaise, Dijon mustard, crème fraiche, and chopped parsley (and celeriac tops if using.) Fold dressing into celeriac and beets. Season with salt and pepper to taste and set aside for 30 minutes to marinate. Chef recommends serving the salad with slices of thinly sliced prosciutto.

To read my full interview with Chef Ian Winslade, please visit http://vahi.org/catching-up-with-murphys-chef-ian-winslade.

Scaling Up Healthy Portions

Over the last few months, we have been working diligently to adjust our eating habits which has necessitated the more regular use of a kitchen scale, so it was extremely fortuitous when Surpahs™ contacted us and asked us to review and compare two of their popular digital kitchen scale models. Surpahs™ works directly with the manufacturers to provide high quality home products at an innovative price points.

Americans are generally unaccustomed to weighing ingredients, but weighing is essential for precision baking. Many European cookbooks list ingredients by weight, and professional bakers on both sides of the Atlantic weigh ingredients to achieve the best results. Handy as they are, measuring cups will never measure up to the accuracy of a digital scale. One example proves the wisdom of weighing. Depending on the way that flour is packed into a measuring container, one cup can weigh less than four ounces or more than five ounces. An ounce may not seem like much. However, in a recipe with three cups of flour, the difference could be as much as three ounces which is nearly an extra cup. And what about dieters? More and more of us are trying to control portions. If that's your goal, you need a scale that can distinguish between four and five ounces of meat.

Digital kitchen scales rely on a "capacitive" system for measuring weight. These scales have two plates that are clamped at a fixed distance. The bottom plate is stationary; the top plate is not. When food is placed on the platform attached to the top plate, the distance between the plates changes slightly as the platform is depressed. The movement of the top plate (no more than a thousandth of an inch) causes a change in the flow of electricity in the scale's circuitry. This change is translated into a weight and expressed in numbers displayed on the face of the scale.

First and foremost, a scale must be accurate. We initially used pre-measured weights to judge accuracy and found both scales to be accurate. Each scale measures in a variety of units: grams, fluid ounces, pounds, and milliliters. Both of the electronic scales that we tested have a tare function (a small button) that resets the scale to zero. This is very important feature because it allows you to remove the weight of the measuring vessel as well as to accurately add ingredients to the vessel by weight. Scales with greater capacity (up to eleven pounds) are preferred over scales unable to measure the weight of a chicken or roast. Additionally, scales with large measuring areas are preferable since it is easier to weigh a large piece of meat or use your own bowl to hold loose ingredients. Both scales have an 11-pound capacity; large, clear readout displays; sensitive, accessible buttons; and, are compact enough to be stored in a drawer.

The stainless steel scale (model STT-864) is sleek and attractive with a roomy deck that measures 6 ¼ by 9 inches which allows room for weighing larger items. The backlit LCD display which is large and bright which was very easy to read without glasses even when shadowed by a large dish. The wrap around stainless edges make for easy clean up and the stainless and black design makes it compatible with the décor of most popular designer kitchens.

The white glass scale (model STT-1040) is smooth and eye-catching with a slightly smaller deck that measures 5 ¾ by 8 inches which still allows room for weighing larger items. While the LCD display has no backlighting, the black digits are easy to read. The one-piece glass top makes for quick and easy cleaning. The slim, clean profile of this particular scale makes it attractive enough to leave out on the counter top in full view.

Both of these scales were impressive for their weight capacity, larger than average top decks and range of measuring units, both metric and standard. Both scales are very reasonably priced and can be purchased from the Surpahs™ Shop on Amazon.com.

America's Best Cook(s) from the South Cookbook Giveaway

Among the many things that define the United States, food tops the list. Every region has its specialty, whether it is lobster rolls from the East, chili from the North, tacos from the West, or shrimp and grits from the South. On the Food Network’s new series America’s Best Cook which airs Sundays at 9:00 EST, home cooks from the four corners of the country are mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.

The Team for the South is comprised of two Atlanta foodies: Nikki Bell and Ben Portman. Nikki, of Nikki Can Cook, was back in Atlanta recently for her book launch party and we were fortunate enough to receive a copy of her new cookbook Nikki Can Cook: “A Bit of This, A Bit of That” to share with one lucky reader. The first round ingredient for the Team South was shrimp. Nikki's grilled jerk shrimp with garlic mashed plantains & mango salsa elevated her to round two. Her Trinidadian macaroni and cheese saved Nikki from the "pressure cooker" challenge involving cooking a plain chicken breast to impress the indomitable Anne Burrell.  

Enter to win below and be sure to tune into the Food Network on Sunday to watch America’s Best Cook and cheer for Cat Cora and Team South!

Hot Cross Buns - A Good Friday Tradition

For some, hot cross buns are synonymous with Good Friday. Hot cross buns have a long history that goes back hundreds of years. These special sweet buns, marked with a symbolic cross in celebration of the resurrection of Jesus Christ, are a fixture on many Easter tables and are historically considered to be blessed.

Many believe that sharing a bun with a friend will bring both the giver and receiver good luck and continued friendship for the following year. These lightly-sweetened, fruit-filled treats were sold in the streets of England during the nineteenth century to the cries of "hot cross buns; hot cross buns; one a penny; two a penny; hot cross buns!” With such a diverse past, it it clear that hot cross buns are a lovely and meaningful Easter tradition.

• 1 cup warm milk
• 5 teaspoons (2 packets) active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1/2 cup dried currants
• 1/3 cup golden raisins
• 2 teaspoons finely grated fresh orange zest
• 2 teaspoons finely grated fresh lemon zest
• 3 tablespoons confectioner’s sugar
• 2 teaspoons lemon juice or water

In a small bowl, stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy. In a separate large mixing bowl, combine flour, spices, salt, and remaining granulated sugar and mix together with a whisk. Using a pastry cutter or two knives, cut butter into bits and blend into flour mixture until the mixture resembles coarse meal.

Lightly beat 1 egg with the egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, currants, raisins, and orange and lemon zest. Stir mixture until a dough is formed. Transfer dough to a floured surface and knead until smooth and elastic, about 10 minutes. Transfer dough to an oiled large bowl and coat lightly with oil. Let the dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat your oven to 400°F and butter 2 large baking sheets. On a floured surface with floured hands knead dough briefly and form into two 12-inch-long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk again, another 45 minutes.

While buns are rising, lightly beat the remaining egg with confectioner’s sugar to make an egg glaze. Brush buns with egg glaze before baking them in upper and lower thirds of oven, switching position of sheets halfway through baking, until buns are golden brown, about 12 minutes. When done, transfer buns to a rack to cool slightly.

In a small bowl, mix together confectioner’s sugar and lemon juice or water. Use a spoon to drizzle the glaze over the buns in a criss-cross pattern. Serve buns warm or at room temperature with softened butter and your favorite preserves. These delicious buns can be made one week ahead and frozen before being frosted, wrapped in foil and put in a re-sealable plastic bag. Thaw buns and reheat before serving.

DiningOut at Fork & Juniper

DiningOut Magazine Atlanta, the premiere epicurean magazine for food, wine and spirits in the Southeast , held the celebration of their Spring 2014 Issue launch at Fork and Juniper. The signature restaurant of the brand new Hyatt Midtown hotel features a seasonal menu of reimagined Southern classics. Chef Paul O'Shea prides himself on using the best ingredients available. "Not just the best tasting, but what is best for the health of our community and economy." Party attendees snacked on Coca-Cola-glazed brisket sliders, Caramelized-onion and Gruyere tarts, and mini chicken and waffles which were perfect examples of Chef O’Shea’s home-style dishes. 

Don’t miss the hotel’s new Juniper Bar, where gin gets the royal treatment. However, that doesn’t mean Southern staples like Bourbon and beer take the backseat. There is a full bar of premium spirits, refreshing brews, and award-winning wines. Thanks to DiningOut Magazine Atlanta and Fork & Juniper for hosting this event.

Soba Noodles Salad with Ginger Peanut Dressing

We are always looking for alternatives to the same-old, same-old pasta salad especially as the weather starts to warm up and we fire up the grill for cookouts and other outdoor gatherings. We first had this salad years ago from the deli counter at the DeKalb Farmer’s Market. We brought it back because it is relatively healthy compared to many other pasta salad recipes. The whole wheat pasta is easier to digest, the dressing is low fat reasonably low in fat and the peanut butter provides a protein punch.

This salad is delicious warm or cold and is actually better when made in advance. It holds up well at a picnic because the ingredients are not quick to spoil as afternoon temperatures climb. Be the hit of your next potluck with this tasty, unique salad.

• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons creamy peanut butter
• 2 tablespoons honey
• 1 tablespoon minced fresh ginger
• 1 small garlic cloves, roughly chopped
• 1 tablespoon black sesame seeds, toasted
• 2 tablespoons peanuts, chopped and toasted
• ½ pound soba noodles, cooked

Mix soy sauce, mirin (which is seasoned rice wine vinegar), peanut butter, honey, ginger and garlic in a small mixing bowl and whisk together until smooth and creamy.
Toss the dressing with cooked soba noodles (or you can substitute whole wheat spaghetti which is what we have done here) pasta that has been allowed to cool. We sometimes use pasta leftover from another meal. Make sure that the pasta is well coated with dressing but not swimming in it. Place the coated pasta in the refrigerator until ready to serve.

Before serving, top the salad with toasted sesame seeds and chopped peanuts. This salad is especially tasty when garnished with freshly chopped cilantro.

Colorful Curried Cauliflower

Waiting for Spring produce to appear at markets and grocery stores each year requires extreme patience. This is the time of year that I crave a garden fresh cucumber or tomato. I start to feel that if I eat one more Brussels sprout that I will turn into one! Adding a bit of flavor and flair to the ordinary cruciferous vegetables available this time of year helps to stave off the pre-spring boredom.

Additionally, members of the cabbage family have a very low glycemic index making them a healthy choice for those of us who are still trying to stick to our New Year’s resolution to lose weight, especially with swim suit season looming large. The most attractive aspect to this recipe is that the curry-flavored cauliflower makes a good snack as I find it as just as appetizing when eaten cold as hot.

• 1 head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 tablespoon honey
• 2-3 teaspoons curry powder
• ½ teaspoon garlic powder
• ½ teaspoon Kosher salt
• Black pepper, to taste
• Paprika for dusting

Preheat your oven to 425 degrees F. In a large bowl combine the olive oil, lemon juice, curry powder, garlic powder, salt and pepper. Whisk together until combined. Add the cauliflower florets to the bowl and toss with the curry dressing.

Once the cauliflower is fully coated with dressing, arrange the florets on a parchment-lined baking sheet and roast in the oven for 20-25 minutes. Check for your desired level of char. If you like your cauliflower a little more caramelized, pop it back in the oven for another 5-10 minutes until browned to your liking.

Once roasted, season with more kosher salt and black pepper if needed, and dust with paprika before serving. Chopped parsley or cilantro makes a pretty fresh garnish with a contrasting color as well. I spritzed a little lemon juice on mine too since I like it a bit tangy.